Cheesy Baked Salsa Chicken

A plate with baked salsa chicken garnished with herbs, accompanied by corn, tomatoes and sliced avocado.

5 from 2 votes

Cheesy Baked Salsa Chicken

Tender, succulent chicken breasts are coated in a tangy, savory salsa and cheese sauce in this baked salsa chicken recipe that comes together in just minutes!

Prep Time10

Cook Time55

Total Time1 5

Servings:

Calories: 341kcal

Author: Karin and Ken

Ingredients

4 chicken breasts, boneless, skinless
1 jar (15 ½ oz) salsa
1 can (10 ¾ oz) condensed cheddar cheese soup
1 cup cheese, shredded, Mexican blend, more or less to taste
3 tablespoon Taco seasoning homemade blend or 1 package
cooking spray

Instructions

Preheat oven to 350 degrees. Cover a 13 x 9-inch baking pan with tinfoil and coat with cooking spray. Set aside.
Coat all sides of the chicken breasts with Taco seasoning. Place the chicken breasts in baking pan.
In a medium bowl, combine cheddar cheese soup and salsa. Pour and spread over the top of each chicken breast. Cover with tinfoil.
Place in the oven and bake for 55-60 minutes or until juices run clear.
Remove from oven. Set oven to broil. Take off tinfoil and sprinkle cheese on each chicken breast. Put back in the oven for about 5 minutes, until cheese is melted and browned. Remove from the oven and serve with rice or whatever you desire! Spoon pan juices on top of the rice. Serve immediately. Enjoy!

Notes

Choose right: Pick chicken breasts that are more or less the same size, and also the same in terms of thickness. This will ensure that they’re cooked to perfection, all together.

Slice it right: If the chicken breasts seem too thick, consider slicing them into thinner strips cutlets. Doing this will help them cook faster too.

Tenderize: Another trick to make the chicken breasts easier to cook is to use a meat mallet or a rolling pin to pound it before you use it for the recipe. Doing this will also help it get to an even thickness, and therefore, cook more evenly too.

Salsa pick: Use jarred or homemade salsa- whatever you prefer. If the salsa seems too watery, drain the excess liquid and use the thicker portion. Use a tomato-based salsa for best results.

Wait up: As much as you’re tempted to dig right in, let the salsa chicken rest for 8-10 minutes before you start to serve it. Doing this will help the chicken reabsorb all the juices that have seeped out during the cooking process.

Nutrition